Russian honey cake (medovik) recipe

Place honey, sugar and butter in a medium-sized saucepan. Melt over low heat, whisking occasionally for about 5-7 minutes until the sugar dissolves. As soon as the sugar melts, remove it from the heat and add the beaten eggs while they are still hot. The process of adding the eggs to the mixture is very important here, add them little by little, gradually, in a thin stream, and continue to whisk quickly until the eggs are completely mixed into the mixture. Add baking soda and mix. Add the flour slowly, continuing to mix it with a spatula 4-5 times, and knead.

When the dough becomes non-sticky, divide it into 8 equal parts. Flour the counter thoroughly. Roll out each piece into circles approximately 23-25 ​​centimeters in diameter. Cut it evenly with a 23-centimeter pot lid. Place them two at a time on a tray covered with baking paper and bake in the oven preheated to 175 degrees for 4-5 minutes, until golden brown. Put the edge pieces that come out after cutting them with the pot lid into the oven, bake them for 4-5 minutes and after they have cooled, blend them in the food processor.

Beat the milk cream until it stiffens. In another bowl, whisk the cream cheese or sour cream and powdered sugar thoroughly. Add it to the milk cream you whipped before and mix until it becomes homogeneous. Place the first layer of the cake on a flat plate, cover it with plenty of cream and cover all sides. Put the second layer on top of it, cover it with cream and continue this process until all layers are finished. Since the biscuit layers will absorb the cream, keep the amount of cream you put in between.

After all the layers are finished, cover the side and top of the cake with the remaining cream. Sprinkle the baking crumbs from the food processor on top and around the edges. Leave it in the refrigerator, covered, overnight.

Serve with fresh fruit (such as strawberries, blackberries) if desired.